Description
This Kale Pesto Pizza features a homemade kale pesto topped with fresh ingredients, offering a healthy and flavorful twist on a classic dish. Ideal for a quick weeknight meal or a fun gathering with friends!
Ingredients
Scale
- 2 cups fresh kale, stems removed and roughly chopped
- 1/2 cup walnuts, toasted
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1 pound pizza dough (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- Fresh basil leaves for garnish
- Olive oil for drizzling
- Flour for dusting
Instructions
- Start by washing the kale thoroughly under cold water. Remove the tough stems and roughly chop the leaves.
- In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently until they are golden and fragrant.
- In a food processor, combine the chopped kale, toasted walnuts, grated Parmesan cheese, and minced garlic. Pulse a few times until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Stop to scrape down the sides as needed.
- Add the lemon juice, and season with salt and pepper to taste. Pulse to combine. Taste and adjust seasoning if necessary. Set aside.
- If using store-bought dough, let it sit at room temperature for about 30 minutes. For homemade dough, prepare according to your recipe and let it rise until doubled in size (1-2 hours).
- Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
- On a lightly floured surface, turn out the dough and gently stretch it into a round shape, about 12 inches in diameter.
- Transfer the stretched dough to a pizza peel or a baking sheet lined with parchment paper.
- Spread a generous layer of kale pesto over the pizza dough, leaving a small border for the crust.
- Evenly sprinkle shredded mozzarella cheese over the pesto.
- Scatter halved cherry tomatoes and sliced red onion over the cheese.
- Sprinkle crumbled feta cheese on top.
- Carefully slide the assembled pizza onto the preheated pizza stone or place the baking sheet in the oven.
- Bake for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Remove from the oven and let cool for a minute or two before slicing.
- Garnish with fresh basil leaves and drizzle with olive oil before serving.
Notes
- Feel free to customize the toppings based on your preferences.
- The kale pesto can be made in advance and stored in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes